Chicken Cordon Bleu Meatballs
This recipe combines ground chicken, ham, and Swiss cheese into tasty meatballs, served with a creamy Dijon sauce.
Equipment
- Frying pan
- Mixing bowl
Ingredients
For the Meatballs
- 1 shallot minced
- ½ cup half-and-half
- 2 tablespoon fresh parsley chopped
- 1 large egg
- ⅓ cup Italian breadcrumbs
- ½ cup finely diced ham
- 1 lb ground chicken
- to taste Salt and pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
For Coating
- ⅓ cup Italian breadcrumbs
- ⅓ cup panko breadcrumbs
- 1 oz Swiss cheese cubed into 12 pieces
- 2 tablespoon vegetable oil for frying
For the Dijon Cream Sauce
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 1 cup chicken broth
- ½ cup half-and-half
- 1 teaspoon Dijon mustard
- to taste Salt and pepper
- 1 teaspoon lemon juice
Instructions
- In a mixing bowl, combine ground chicken, minced shallot, half-and-half, parsley, egg, breadcrumbs, diced ham, garlic powder, paprika, salt, and pepper. Mix until well combined.
- Form the mixture into meatballs and place a cube of Swiss cheese in the center of each meatball.
- Coat the meatballs in a mixture of Italian breadcrumbs and panko breadcrumbs.
- Heat vegetable oil in a frying pan over medium heat. Fry the meatballs until golden brown and cooked through.
- For the sauce, melt butter in a saucepan, then whisk in flour until smooth. Gradually add chicken broth and half-and-half, whisking until thickened. Stir in Dijon mustard, lemon juice, and season with salt and pepper.
- Serve the meatballs with the Dijon cream sauce drizzled on top.
Notes
You can substitute different cheeses or add herbs to the meatball mixture for variation.